Mixed Greens With Turnips & Tasso

Recipe by Bayhill
READY IN: 3hrs 55mins
SERVES: 8-10


  • 10
    ounces fresh collard greens
  • 10
    ounces fresh mustard greens
  • 10
    ounces fresh turnip greens
  • 2
    medium onions, halved lengthwise, sliced
  • 3
    medium turnips, halved lengthwise, sliced
  • 34
    lb tasso or 3/4 lb smoked ham, cut into bite-sized chunks
  • 1 12
    tablespoons sugar
  • 12
    cup picante sauce
  • 1
    tablespoon salt (to taste)
  • 1
    tablespoon fresh ground pepper (to taste)


  • Place all greens in sink or a large pot; fill to brim with lukewarm water. Let greens stand 15 minutes.
  • Carefully remove greens from water without disturbing sandy-silt which has settled to the bottom. Wash leaves under running water; tear leaves into small pieces, removing tough ribs.
  • Place torn greens, onions, turnips, and tasso or ham in a 10- to 12-quart soup pot; fill to top with water. Add sugar, picante sauce, salt and pepper.
  • Bring to a boil over medium-high heat; boil 5 minutes. Reduce heat. Barely simmer, stirring occasionally, 3 hours. Taste for seasoning; adjust if necessary. Greens should have lots of liquid left; add more water if necessary. Serve hot.